Sausages in pastry
12 servings
80 minutes
Sausages in pastry are not the healthiest snack, but they are so popular that we couldn't ignore this recipe. If you are going to cook sausages in pastry, then do it at home, from good products and following clear instructions. Then the dough will be fluffy, soft and sweet, as is proper for pastry. By the way, sausages in pastry are a German invention, where they are called sausages in a "nightgown" or "robe" and are usually wrapped in puff pastry. Following the Germans, the British picked up the idea, although they first wrap the sausages in bacon and call the dish "pigs in a blanket.
1
Add 1 teaspoon of sugar and yeast to 100 ml of warm milk and let it sit for 10 minutes. The yeast should rise, forming a frothy foam.
- Milk: 250 ml
- Sugar: 1 tablespoon
- Dry yeast: 11 g
2
Mix the egg with the remaining sugar and salt. Add the remaining warm milk, yeast, and softened butter at room temperature, and mix.
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Salt: pinch
- Milk: 250 ml
- Dry yeast: 11 g
- Butter: 50 g
3
Add flour and knead the dough. Divide the dough into 12 parts and roll into balls.
- Wheat flour: 500 g
4
Roll each ball into a rope approximately twice the length of the sausage. Use a rolling pin to flatten the dough. Wrap each sausage in the dough in a spiral.
- Sausages (wieners): 12 pieces
5
Place on parchment paper greased with vegetable oil. Mix the yolk with 1 teaspoon of water and brush it on the sausages. Let the sausages sit for about 15 minutes for the dough to rise a bit. Bake until golden at 180 degrees (approximately 25-30 minutes).
- Egg yolk: 1 piece
